Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
Game | Time | WPM | Accuracy |
---|---|---|---|
213 | 2025-06-29 13:39:20 | 68.50 | 96% |
162 | 2025-05-31 00:35:03 | 64.48 | 96% |